are eggs good food?

If you’re going to buy ONE thing organic, let eggs be that one thing. The natural omega fatty acid balance is so disrupted in conventional eggs that it’s the reverse of what is healthy. It should be 6:1 Omega 3’s to Omega’s 6’s. But it’s the opposite in grocery-store eggs, and we’re already far out of balance because of refined oils heavy in Omega 6’s, in most people’s diet.

The only thing I use eggs in is baking, very occasionally. And you don’t have to use eggs. You can use 1 Tbsp. chia seed soaked in 3 Tbsp. water instead.

as per eggs, I don’t eat as many whole any more, range free or not…but what I do instead is eat the egg whites in liquid form you can buy from many reputable healthy producers in a small 500ml carton….many have no additives either…great protein source (eggs are still THE number 1 protein absorbed best by your body, and is used as the gold standard for such against all else: meat, fish, dairy etc, from what I remember reading a long time ago)

My husband had an interesting experience with eggs. Years ago he raised his own chickens and ate their eggs. His cholesterol was well within the “acceptable” range. When we got married and moved to a larger house with a small yard, the chickens went bye-bye. He then ate regular eggs. UP went his cholesterol. Because of health problems that I’ve written about before, we went on an alkaline diet and he stopped eating eggs. His cholesterol was better–but not as good as the doctor wanted. After moving to Washington State he was able to buy eggs from a fellow worker who raised his own chickens. After eating only 2-3 eggs a week, DOWN went his cholesterol! Whatever they do to store-bought eggs seems to ruin their nutritional value! I even worry about organic, range feed chicken eggs from the store. It seems that home-grown is the best or at least eggs right from the farm.

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GreenSmoothieGirl and GSGLife founder, Robyn Openshaw’s passion for educating people about diet and nutrition arose from her own personal journey. 20 years ago, Robyn weighed over 200 pounds and had 21 chronic diseases.

Getting off the Standard American Diet proved a lifesaver. Robyn lost 70 pounds without dieting, by converting to a whole-foods, mostly plant-based diet. Twenty years later, she is a competitive athlete, free of all disease and symptoms, and at her ideal weight.